Family Name : LAMIACEAE 




Habitat : Found through out India. 

Uses : The entire plant is antibacterial, antifibrile. It yeilds an essential oil and menthol which exert, through their rapid evaporation, aslightly anaesthetic, and anodyne local effect. It is effective in headache, rhinitis, cough sore throat, colic, prurigo and vomiting. Menthol obtained from this is used in balm. It is also used as flavoring agent in culinary preparations.
Mint Chutney (Pudina) 
Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin.

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.

Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.

Mint chutney
4 green Tomato (Medium size), sliced
1 big handful Mint leaves, cleaned and washed
6-7 Garlic cloves, peeled
2-3 Green chilies, chopped
½ tsp Cumin Seeds, toasted
1 bunch Fresh coriander leaves
1 small piece Jaggery (optional)
Salt to taste
2tbsp mustard oil

Pan fry the green chili in 1tbsp of mustard oil. Add raw tomatoes and cook on medium heat until soft.
Blend the cooked tomato with rest of the ingredients, remove from the blender. Check seasoning and rest in the fridge for 30 minutes until chilled.

1.Aloe Vera 2.Ashwagandha 3.Asparagus Racemosus 4.Azadirachta Indica 5.Bacopa Monniera 6.Basil Herb
7.Boswellia Serrata 8.Calamus 9.Cassia Angustifolia 10.Cassia Fistula 11.Cassia Tora 12.Centella Asiatica
13.Datura Stramonium 14.Hyocyamus Niger 15.Emblica Officinalis 16.Ephedra Vulgaris 17.Guggul 18.Gymnema Sylvestre
19.Hedychium 20.Henna 21.Liquorice 22.Moringa Oleifera 23.Mucuna Pruriens 24.Papaver Somniferum
25.Home 26.Psyllium Husk 27.Pterocarpus Marsupium 28.Punica Granatum 29.Quince 30.Rhubarb
31.Safed Musli 32.Sarsaparilla 33.Syzygium Cumini 34.Juglans Regia 35.Terminalia Arjuna 36.Terminalia Belerica
37.Terminalia Chebula 38.Tinospora Cordifolia 39.Tribulus Terrestris 40.Valeriana Wallichii 41.Vinca Rosea 42.Zingiber Officinalis
43.Drugs & Cosmetic Act, 1940
44.Good Manufacturing Practices of Ayurveda
(Liveindia.com or Mr.Rajesh Chopra is not responsible for any wrong information under this site, For confirmation of any information it is recommended that you reconfirm it from your end.)
Advertise on 
mail:- liveindia@gmail.com